Authors Wang, XJ; Guo, MY; Song, HL; Meng, Q; Guan, XS in ELSEVIER SCI LTD published article about in [Wang, Xiaojun; Guo, Mengyao; Song, Huanlu; Meng, Qi] Beijing Technol & Business Univ BTBU, Beijing Adv Innovat Ctr Food Nutr & Human Hlth, Beijing Res Ctr Food Addit Engn Technol, Lab Mol Sensory Sci, Beijing 100048, Peoples R China; [Guan, Xiaosheng] J & X Technol Shanghai Co Ltd, Room 1034,1599 Jungong Rd, Shanghai 200438, Peoples R China in 2021, Cited 28. Recommanded Product: Ethyl nicotinate. The Name is Ethyl nicotinate. Through research, I have a further understanding and discovery of 614-18-6
Activity of odor compounds of soy sauces has not been fully determined so far. Herein, a new switchable GC/ GC x GC-olfactometry-mass spectrometry system for simultaneous GC x GC-MS analysis and sniffing of each odor-active substance through a single injection was used for the aroma extract dilution analysis of five regular high-salt liquid-state soy sauces (HLS). Methional, maltol, guaiacol, 4-ethylguaiacol, 2-acetylpyrrole, 2-acetylfuran, 2-phenylethanol, and 4-hydroxy-2,5-dimethyl-3(2H)-furanone showed high flavor dilution (FD) factors. The FD factors of all odor-active compounds in different odor attributes were summed up (score) to evaluate the odor characteristics of the samples. Cooked potato-like odor was the most important characteristic. The difference in the odor characteristics were mainly reflected in the balance of caramel-like/sweet, roasted/roasted nut-like, spicy/burnt, and unpleasant odor intensity; the fruity odor intensity was the weakest. This study will provide a better understanding of the odor characteristics and key odor-active compounds in Chinese regular commercial HLS.
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